4
4 red peppers
1 large fennel bulb, trimmed (fronds reserved if intact)
1 large potato, peeled
2 tbsp olive oil, plus extra to drizzle
1 tsp fennel seeds
11/2 tsp caster sugar
sea salt and black pepper
splash of Pernod (optional)
500ml chicken or vegetable stock (see page 243)
75ml soured cream (or double cream)
few dill sprigs (optional), to garnish
This is another fantastic soup for the summer, which you can serve either hot or chilled as you prefer. Roasting the peppers intensifies their flavour but if you are short of time, use a jar or two of ready roasted peppers—available from most supermarkets.
Heat the grill to its highest setting. Quarter the peppers lengthways and remove the seeds. Arrange on a sturdy baking sheet, skin side up, and place under the hot grill for about 5 minutes, until the skins char and blacken. Tip the pepper pieces into a bowl, immediately cover with cling film and leave them to steam for a few minutes; this helps to lift the skins.
Meanwhile, dice the fennel and potato. Heat the olive oil in a wide, heavy-based pan and sauté the fennel for 3-4 minutes until it begins to colour. Add the potato, fennel seeds, sugar and a pinch each of salt and pepper. Stir frequently over a high heat for another 4-5 minutes. If using, add the Pernod and let bubble for a few minutes. Pour in the stock, bring to a simmer and cook for 10-15 minutes until the vegetables are very soft.
Once the peppers are cool enough to handle, peel away the skins and chop the flesh into small dice. Add half of the peppers to the soup, then purée using a hand-held stick blender (or a regular blender) until very smooth. Stir in the cream and remaining chopped peppers, then taste and adjust the seasoning. Reheat as necessary. Ladle into bowls and garnish with the reserved fennel fronds or dill sprigs.
Mulligatawny
SERVES 4
25g butter
2 large onions, peeled and chopped
sea salt and black pepper
3 tbsp tomato purée
2-3 tsp mild curry powder, to taste
2 tbsp plain flour
2-3 tbsp grated fresh root ginger
1 green apple, peeled and grated
400ml chicken stock (see page 243)
400ml tin coconut milk
150g cooked rice
TO SERVE
3-4 tbsp soured cream (or double cream)
small handful of coriander leaves
Originating during colonial times, this soup has retained its popularity to this day. We like to serve it at our pub, The Narrow, which is located near East India Docks—once the landing port for exotic spices shipped in from the Far East. This mildly spiced soup may very well have expanded the English palate and ignited our love of Indian curries.
Melt the butter in a pan, add the onions with some seasoning and sweat for 3-4 minutes, until they begin to soften. Stir in the tomato purée, curry powder and flour, and cook, stirring frequently, for 2 minutes until fragrant. Add the ginger and apple, and stir over a high heat for a few minutes.
Pour in the stock, stirring and scraping the bottom of the pan with a wooden spoon to deglaze. Add the coconut milk and bring back to a simmer. Let bubble gently until reduced slightly and thickened. Add the rice and simmer for another 3-4 minutes. Season generously with salt and pepper to taste.
Ladle the soup into warm bowls and garnish with a swirl of soured cream and a scattering of coriander leaves.
Cullen skink
SERVES 4-6
500g undyed smoked haddock fillets, preferably Finnan haddie
500ml whole milk
2 bay leaves
20g butter
2 banana shallots (or 4-5 regular ones), peeled and finely chopped
2 large garlic cloves, peeled and finely chopped
600g waxy potatoes, such as Desirée or La Ratte
500ml chicken stock (see page 243) or fish stock
(see page 245)
100ml double cream
sea salt and black pepper
olive oil, to drizzle (optional)
flat-leaf parsley leaves, to garnish
This is a comforting soup that can be served either as a starter or a light lunch with plenty of crusty bread. It hails from the village of Cullen on the northeast coast of Scotland where Finnan haddie is readily available. This prized fish lends a wonderful smoky flavour to the creamy potato soup. If you can’t get hold of it, then use any undyed smoked haddock.
Lay the smoked haddock fillets, skin side up, in a wide, shallow pan. Pour the milk over the fish to cover and add the bay leaves. Bring the milk to a gentle simmer and poach the fish for 3-4 minutes until it feels firm when lightly pressed. Remove the pan from the heat and set aside to infuse for 5 minutes.
Melt the butter in a large pan and sauté the shallots and garlic until soft, about 8-10 minutes. Meanwhile, peel the potatoes and cut into small dice. Add to the pan and cook for about 10 minutes, stirring occasionally, until lightly golden.
In the meantime, lift the haddock fillets out of the milk. While still warm, flake the flesh, discarding the skin and any bones you come across. Strain the milk over the shallots and potatoes, then pour in the stock and bring to a simmer. Cook gently for about 10-15 minutes until the potatoes are soft.
Add a quarter of the flaked haddock to the soup followed by the cream and remove from the heat. Using a hand-held stick blender (or a regular blender), blend until smooth. Reheat the soup and add the rest of the flaked haddock to warm through. Season with salt and pepper to taste.
Serve in warm bowls, topped with a little drizzle of olive oil and a sprinkling of parsley leaves, with some crusty bread on the side.
Potato, bacon and oyster soup
SERVES 4
2 tbsp olive oil
6 smoked streaky bacon rashers, derinded and chopped
2 large onions, peeled and finely chopped
600g waxy potatoes, such as Desirée or Charlotte, peeled and diced
100ml dry white wine
650ml chicken stock (see page 243)
100g smoked oysters (or smoked mussels)
3-4 tbsp double cream
12 fresh native oysters
black pepper
squeeze of lemon juice, to taste
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